Description
Light, cozy Japanese hot pot featuring tender chicken thighs, napa cabbage, mushrooms, and a savory broth. This healthy, comforting dish is perfect for cold weather and can be enjoyed as a nourishing dinner served hot right at the table.
Ingredients
Protein
- 1 lb chicken thighs, cut into pieces
- 1 block tofu (optional)
Broth
- 4 cups dashi or chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
Vegetables
- 1 cup napa cabbage
- 1 cup mushrooms (shiitake or enoki)
- 1 cup carrots, sliced
Garnish
- Green onions for garnish
Instructions
- Prepare the broth: In a large pot, combine the dashi or chicken broth with soy sauce and mirin. Bring this mixture to a gentle simmer over medium heat, ensuring flavors meld together to create a savory base for the hot pot.
- Add the chicken: Once the broth is simmering, add the chicken thigh pieces. Let them cook in the simmering liquid for about 5 minutes, until they start to cook through but remain tender.
- Add vegetables and tofu: Add napa cabbage, mushrooms, sliced carrots, and tofu (if using) into the pot. Continue simmering for another 5 to 7 minutes until the vegetables are tender and the chicken is fully cooked.
- Serve: Ladle the hot pot into bowls or serve directly from the cooking pot. Garnish generously with chopped green onions and enjoy immediately while hot.
Notes
- This dish can be cooked and served straight from the pot at the table, making it perfect for communal dining.
- For a heartier meal, add cooked udon noodles into the hot pot just before serving.
- Adjust the soy sauce and mirin levels to suit your preferred saltiness and sweetness.
- Alternatively, substitute mushrooms and vegetables based on seasonal availability.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Japanese
